Chef Sophon “Soapy” Chhin
S Squared Pâtisserie
Sophon “Soapy” Chhin’s infatuation with Parisian pastry shines in his desserts that combine classic French techniques with modern trends. Inspired by popular brands, Soapy’s Ferrero Rocher choux combines delectable hazelnut and milk chocolate, while entremets layer salted caramel, pecans and chocolate as an ode to a beloved classic, Turtles.
Croustillant perfectly emulates the crispy outershell of the Ferrero Rocher.
Chocolate and Nutella Ganache
1 cup milk chocolate couverture
3/4 cup whipping cream
1/4 cup Nutella
2 cups whipping cream (cold)
1/2 cup butter (softened)
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup milk
1/2 cup water
1 tsp salt
2 tsp granulated sugar
1/2 cup butter
1 cup all-purpose flour (sifted)
10 eggs approx. – amount varies
1 1/2 cups milk chocolate couverture
1/4 cup canola oil
1/4 cup roasted and chopped hazelnuts
Ganache (Make one day in advance)
1. Bring 3/4 cup of whipping cream to a boil. Pour over milk chocolate.
2. Combine with hand blender. Mix in Nutella.
3. Blend in cold cream until well-combined.
4. Refrigerate overnight.
1. In a stand mixer, cream butter and sugar. Mix in the flour.
2. Place mixture between 2 sheets of parchment paper. Roll out to 2mm thickness.
3. Cut 2” circles in dough, but don’t remove.
4. Freeze until needed.
1. In a saucepan, bring milk, water, salt, sugar and butter to a boil. Remove from heat and add flour.
2. Return to heat. Stir until a skin forms on bottom and dough pulls away from the sides of the pan.
3. Transfer to a stand mixer fitted with paddle attachment. Mix on low until the bowl is cool to touch.
4. Add eggs one at a time until final mixture looks glossy and falls slowly from the paddle.
5. Pipe 2” circles of choux pastry on parchment paper. Top each choux with a croustillant circle.
6. Place in oven at 400°F. Reduce temperature to 350°F and bake for 25 minutes.
7. Cut a hole at the top of the choux to let steam escape while cooling.
1. Over a double boiler, melt chocolate.
2. Remove from heat. Stir in canola oil until well combined. Add hazelnuts.
3. Use the glaze at 95°F.
1. Place a whole hazelnut inside the baked choux.
2. Whip the ganache until stiff and pipe into the choux.
3. Dip the top in the glaze, or decorate as desired.
Yield 20 choux